Sous Chef Resort Lifestyle CommunitiesSous ChefHilliard, OH$22–$23 / hourKey Responsibilities Own the quality and presentation of every dish while showcasing your culinary skills by preparing a wide variety of meats, seafood, poultry, vegetables, and other items using diverse cooking methods such as broiling, grilling, frying, and sautéing. In the Executive Chef’s absence, you will step in to provide leadership, guiding the culinary team and preparing scratch-made dishes that are not only flavorful and beautifully presented but also personalized to residents’ preferences.
NewSous Chef- Catering AramarkSous Chef- CateringGranville, OH$22–$26 / hourBENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. - Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
NewSous Chef- Slayter AramarkSous Chef- SlayterGranville, OH$20–$24 / hourBENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage.
Culinary Supervisor SodexoCulinary SupervisorLANCASTER, OH$21.67–$29.25 / hourThis position serves as the primary working supervisor above Senior Cooks and supports Sous Chefs and Executive Chefs in executing production plans and service requirements. Workdays/shifts : Varying shifts, days/hours, and some weekends/holidays.
Executive Chef | New, Chef-Driven Opening | Columbus One HausExecutive Chef | New, Chef-Driven Opening | ColumbusColumbus, OhioThe day moves across dayparts: bread, pastry, and a serious coffee program in the morning; small plates and a thoughtful wine list through the afternoon; an ambitious seasonal dinner at night, cooked from what is best right now. Five to ten years in serious kitchens; currently a senior sous chef, chef de cuisine, or executive chef ready to make an impact at the highest level of a rapidly developing culinary scene.
Executive Chef | Authentic French Bistro | Columbus One HausExecutive Chef | Authentic French Bistro | ColumbusColumbus, OhioThis is a hands-on, line-forward leadership role: the EC is expected on the line during service, in dialogue with farmers and purveyors during the day, and shaping the long-term culinary identity of the restaurant. An authentic French bistro and wine bar in a historic downtown Columbus building is seeking an Executive Chef to lead the culinary program.
Executive Sous Chef AVI FoodsystemsExecutive Sous ChefColumbus, OHProviding comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Executive Sous Chef.
Executive Chef StoryPointExecutive ChefGrove City, OHFor over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day.
Junior Executive Sous Chef (BL5) Crew Life at SeaJunior Executive Sous Chef (BL5)OhioOversee food preparation and service for various outlets, including main dining rooms, buffets, specialty restaurants, and crew mess. Minimum of 5 years culinary experience, including at least 2 years in a senior kitchen supervisory role (Sous Chef or higher).
Executive Sous Chef - Eddie Merlot's - High Paying DRG EmployerExecutive Sous Chef - Eddie Merlot's - High PayingColumbus, OhioCreates a cohesive team within the kitchen, maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH. Actively participates as part of the corporate and restaurant leadership teams by staying informed of goals and objectives, participating in planning sessions and projects, and partnering with chefs at other locations.
Complex Executive Chef: Westin Great Southern and Renaissance Columbus Downtown Crescent CareersComplex Executive Chef: Westin Great Southern and Renaissance Columbus DowntownColumbus, OhioInterview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Assist Catering department with developing special menus for functions; meet with clients as requested.
Executive Chef Trinity Health CorporationExecutive ChefWesterville, OHUnder the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization.
Executive Chef Trinity HealthExecutive ChefWesterville, OHUnder the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization.
Complex Executive Chef: Westin Great Southern and Renaissance Columbus Downtown Crescent Hotels & Resorts LLCComplex Executive Chef: Westin Great Southern and Renaissance Columbus DowntownColumbus, OHPart timeInterview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Assist Catering department with developing special menus for functions; meet with clients as requested.
Executive Chef Compass Group North AmericaExecutive ChefColumbus, OHTwice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry.
Executive Chef Littleton's MarketExecutive ChefUpper Arlington, OHFull timeCollaborate with Grab-n-Go, Prepared Foods, and Catering production teams to ensure all guests receive their food in a coordinated, consistent manner, aligned with the Handbook’s Pillars (We’re all about great food. Collaborate with leadership to design and deploy cohesive restaurant visions, seasonal menus, and special offerings aligned with the mission and brand promise.
Division Executive Chef (Education) AVI FoodsystemsDivision Executive Chef (Education)Columbus, OHProviding comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Division Executive Chef, Full-Time, supporting our Education Division.
NewExecutive Chef The Boat HouseExecutive ChefColumbus, OHFull timeAccrued Paid VacationPaid/Floating holidays for 5 major holidaysPaid Sick Time renewed yearlyEducation Assistance Program (EdAP) for hospitality related education growthEmployee Assistance Program (EAP) to assist with work life balanceManagement Referral Program with up to a $4,000 payout for qualifying management positionsRate: $85,000-$95,000 /year + bonusResponsibilities:Oversee all aspects of the culinary operations at The Boat House. Requirements:Proven experience (minimum 2 years) as an Executive Chef in a high-volume restaurant or catering/event establishment.5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environmentStrong culinary skills with a passion for creating innovative and flavorful dishes.
Executive Chef - College Dining The Hunter Group AssociatesExecutive Chef - College DiningColumbus, OHWe're searching for an Executive Chef for a prominent, private college in Gambier, OH . $90K salary (maybe a bit more with extensive college dining experience).
Executive Pastry Chef Hocking CollegeExecutive Pastry ChefOhioPERFORMS STUDENT ACADEMIC ADVISING ACTIVITIES: Assist with the recruitment and placement of students; encourage students’ involvement in the advising process; maintains sufficient advising hours compatible with student schedules; meet with advisees at least twice per semester and as often as needed; advise student having difficulty in class / clinical work; maintain appropriate advisee files; direct students to appropriate department and College resources; maintain confidentiality; periodically evaluates graduation progress and completions; Stay abreast of industry trends, techniques, and best practices in pastry arts, incorporating relevant insights into curriculum and instruction; Encourage students to participate in culinary competitions, industry events, and professional development opportunities to enhance their skills and networks. ENGAGES IN CONTINUOUS PROFESSIONAL DEVELOPMENT IN BOTH TEACHING AND DISCIPLINE-SPECIFIC THEORY AND PRACTICE: Formulate and implement goals for growth; identify own professional development needs consistent with the mission of the College, Academic Affairs, and department; maintain or attain appropriate certification; licensure, or credentialing; Lecture culinary and pastry classes based on curriculum; seek appropriate resources to meet goals for continuous improvement; participate in department, Academic Affairs, and College faculty / staff development programs.